creamed collards

one thing i've learned from having a garden: collards are indestructible. we have 3 plants in the backyard which have lasted for MONTHS (above is one of said plants). my roommate, danielle, doesn't like collards because she says they "taste like pickles" (which she also dislikes), so they've basically just been sitting uneaten. blake is here this weekend, so i decided to use as many as i could. warning: collards are also tough. they aren't exactly a quick dish as it takes a while for them to cook down.

another note: while making these on my own without looking at any recipes i decided to add only a few tablespoons of vegetable broth and let them mostly cook in their own juices. i noticed yesterday, however, that boiling may in fact be the traditional method.

creamed collard greens

2 cloves garlic
vegetable broth
red wine vinegar
salt
pepper
hot sauce
big bunch of collard greens (any green would work; up north i hear swiss chard is common)
butter (i used probably 3-4 tablespoons but you could go much lighter)
2 tbsp heavy cream

heat up the butter, vegetable broth, and red wine vinegar then add the garlic, hot sauce, collards, salt, and pepper. cover and let simmer for 1-2 hours, stirring every 15 minutes or so. after about an hour i start testing and adjusting the amounts of red wine vinegar, broth, salt, and pepper, as needed to get the taste i prefer.

when the collards have reached desired consistency add a pat of butter and the cream then you're done.

right after adding the collards

cooked-down goodness
no more greens...